Trim the spinach.
Bring water to a boil. (You can use at least a quart less than the box of pasta suggests.)
Chop shallots, paint a medium-hot skillet with oil. Add chopped shallots, reduce heat to medium. Cook until slightly translucent. Remove the cooked shallots and add trimmed spinach. Turn off heat and let spinach cook with residual heat. Cover.
Add cashews to the food processor. Chop for 1-2 minutes until you have a meal-like consistency. Add almond milk, tofu, lemon juice, broth paste, ground pepper, dried mustard, nutmeg and nutritional yeast. Blend until pureed. Add shallots.
Heat sauce in a sauce pan on medium-high heat. Once heated add non-dairy cheese and turn off heat. Add spinach and stir. Add miso and stir well. Let sit for 5 minutes letting cheese and miso to melt. Give a quick stir to disburse all ingredients.
Cover the cooked fettuccine in sauce and serve.
From the kitchen of LaDiva Dietitian.
What you'll need
- Small Sauce Pan W/Lid
- Small Skillet
- Measuring Spoons
- Measuring Cups
- Food Processor
- Whole Wheat Fettuccine
- 2 oz Lemon Juice (Freshly Juiced from whole lemon)
- 1 ½ cup Unsweetened Almond Milk
- 1 cup Silken Tofu
- 2 tsp Broth Paste
- 1/4 cup Nutritional Yeast
- 2 cups Fresh Raw Cashews
- 2 tbsp Miso
- 2 Large Shallots (Or Onions)
- 1 tsp Nutmeg
- 1 tsp Dried Mustard
- 1 tsp Freshly Ground Black Pepper
- ¼ Cup Non-Dairy Cheese